Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. This allows steam to escape and allows the heat to get into the insides of the potato, which in turn helps the potatoes bake evenly throughout and prevents them from bursting in the oven.
Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-60 minutes, or until the potatoes are fork tender and don’t give any resistance.*
Smaller sweet potatoes will need about 40-45 minutes. Really large sweet potatoes will need 60-70 minutes.